Chicago Home and Lifestyles – Make your own spice blends

I have found my old standby spice mixes I use like Taco or Fajita mix are so salty lately, even the so-called “low Sodium.” Even the Italian gravy mix is so salty it is almost inedible! But you probably have the ingredients to make your own blend and you can salt to YOUR taste.

An all-purpose Taco blend goes as follows; 2 tbsp. chili powder, 1 ½ tsp. paprika, 2 tsp cumin, 1/2 tsp. onion powder, ½ tsp. garlic powder, ¼ tsp. cayenne, ½ tsp. black pepper, ¼ tsp. oregano, salt. I left out amount of salt. Salt to taste. Fajita blend is similar only make these few tweaks. Decrease chili powder to 1tsp. Increase paprika to 2tsp, onion powder to 1tsp., and garlic powder to 2 tsp. add a good pinch of sugar.

Chili seasoning and Cajun blends are similar for we non-Cajun connoisseurs. Two½ tbsp. paprika, 1tbsp. onion powder, 2tbsp. garlic powder, 1tbsp. cayenne, 1tbsp. black pepper, 1tbsp. oregano, 1tbsp. thyme, 2tbsp. salt although I would start with half that amount. 

Italian seasoning is great for sauce or beef gravy. You need, 4tbsp. basil, ½ tsp. onion powder, 1tbsp. garlic powder, 2tbsp. rosemary, 1tsp. sage, 1tsp. marjoram, 2tbsp. oregano, 2tbsp. thyme. 

Dry spices do have a decent shelf life but lose some of their flavor after a time. I usually buy all new dried spices and herbs yearly before the holidays. Most will still have good flavor that long. Store them in the coolest part of your kitchen, pantries are best if you are blessed with one. So, try making your own blends. Not just for controlling salt but making your seasoning your own. 

Kathleen Weaver-Zech and Dean’s Team Chicago